Oatmeal Sandwich Cookies
Oatmeal Sandwich Cookies will take you back to childhood with a thick and creamy marshmallow center sandwiched between 2 chewy, soft oatmeal cookies.
Servings: 36 cookies
Ingredients
- 1 1/2 cups shortening
- 2 2/3 cups packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 cups old-fashioned oats
Filling
- 3/4 cup shortening
- 3 cups confectioners' sugar
- 1 (7-ounce) jar marshmallow creme
- 2 to 3 tablespoons milk
Instructions
- Preheat oven to 350 degrees and lightly grease 2 baking sheets.
- Using an electric mixer, cream shortening and brown sugar.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Combine flour, cinnamon, baking soda, salt, and nutmeg and add to mixture. Beat just until combined.
- Stir in oats.
- Drop batter by rounded teaspoonfuls onto prepared baking sheets. Place in oven and bake until golden brown, about 10-12 minutes. (You will have to bake multiple batches.)
- Let cool on baking sheets 3 to 5 minutes and then remove to wire racks to cool completely.
- To make filling, use an electric mixer to beat shortening, sugar, and marshmallow creme until smooth.
- Beat in enough milk to get desired consistency.
- Spread filling on the bottom of half of the cookies and top with remaining cookies.
Notes
Cookies can be stored at room temperature for 4 to 5 days.
Nutrition
Calories: 302kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 18mg | Sodium: 123mg | Potassium: 72mg | Fiber: 1g | Sugar: 29g | Vitamin A: 28IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg